Llanero Cassava Flatbread Pancakes with Cheese and Roasted Tomato Perico

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the ripe tomatoes, sweet peppers, and white onion on a baking tray. Drizzle with 1 tablespoon annatto oil, add half of the salt and the black pepper, and roast for 15 minutes until the tomatoes are browned and juicy.

2. 2

   While the vegetables roast, place the cassava flatbread in a bowl and cover it with the warm water. Let it sit for 5 minutes to soften. Break it up with your hands or a fork until you get a moist, loose mixture.

3. 3

   Add the precooked cornmeal, grated white cheese, baking powder, milk, melted butter, and half of the fresh cilantro to the cassava mixture. Mix well and let it rest for 5 minutes so the cornmeal can hydrate.

4. 4

   Add 1 egg to the cassava mixture and stir until a thick, even, shapeable batter forms. If it looks too dry, mix thoroughly with the liquids already in the bowl until evenly combined.

5. 5

   Remove the roasted vegetables from the oven. Chop the tomatoes, sweet peppers, and white onion into small pieces, keeping their juices.

6. 6

   Heat a large skillet or griddle over medium heat, about 190 °C / 375 °F surface temperature. Add the remaining tablespoon of annatto oil. Pour the rest of the eggs into the skillet, add the chopped roasted vegetables, and cook gently for 2 to 3 minutes, stirring softly, to make a juicy perico. Adjust with the remaining salt and add the rest of the cilantro. Keep warm.

7. 7

   In the same skillet or another lightly greased one, keep medium heat, around 180 °C / 350 °F surface temperature. Shape 8 small pancakes with the cassava batter and cook them for 3 to 4 minutes per side until golden outside and tender inside.

8. 8

   Serve two pancakes per person and top with the hot roasted tomato perico. If desired, spoon over the roasting juices as a light sauce.